Herb Marinated Grilled Lamb Chops with Parmesan Roasted New Potatoes & Glazed Baby Carrots

Herb Marinated Grilled Lamb Chops with Parmesan Roasted New Potatoes and Glazed Baby Carrots

From F & B Catering

Herb Marinated Grilled Lamb Chops

  • 2 cloves of garlic peeled
  • 1 sprig of rosemary leaves chopped
  • 1 sprig of thyme leaves chopped
  • Pinch of kosher salt
  • ½ tsp of Black Pepper
  • 3 Tsp Olive oil

In a food processor combine all ingredients until just blended and garlic is finely chopped. With a pastry brush, spread herb mixture on to both sides of lamb chops. Marinate for two hours or more in the refrigerator. Cook on a preheated grill or cast iron grill pan until you have reached the desired doneness. About 2 minutes on each side will get them to about medium rare. Serve garnished with sprigs of fresh herbs. P

Parmesan Roasted New Potatoes

  • 1 ½ pounds of baby red potatoes cleaned and quartered
  • 4 oz. Parmesan Cheese
  • 1 tsp kosher salt
  • 1 tsp fresh black pepper
  • 2 oz. grated olive oil

Combine all ingredients in a small bowl large enough to toss the ingredients. Toss potatoes until well coated with remaining ingredients. Place potatoes onto a sheet pan and roast in a 350 degree oven for 35 minutes or until fork tender.

Glazed Baby Carrots

  • 8 oz baby carrots with stems cleaned and patted dry
  • 2 oz melted butter
  • 1 tsp brown sugar
  • 1 tsp honey Salt and pepper to taste

In a skillet over low to medium heat add the melted butter and carrots. Sautee until carrots become a little tender about 7 or 8 minutes. Add remaining ingredients to skillet and toss until carrots become glazed over with the sauce. Drain excess sauce off the carrots and plate.